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Cream of Leek and Potato Soup

April 3, 2011

I flew into London this Friday, and excitment aside, I’m feeling a little dazed and confused from jet lag. Lacking in the energy department, my objective today was to make a delicicously satisfying, yet simple dish. It doesn’t get more English, or easy, than Cream of Leek and Potato Soup. My first idea was to make another thoroughly English favorite, Veggie Bangers and Mash, but when I saw the incredible leeks on display, I had to go for the soup idea. This recipe is actually vegan if you leave out the dairy garnish. The “cream” comes from the silky texture, so you don’t have to worry about extra fat calories.

Bangers and Mash, is on the menu for next week. If you are wondering what Bangers and Mash are, they are veggie sausages and mashed potatoes. Pure comfort food.

Here are some photos taken at Virginia Woolf’s Sussex cottage, Monk’s House. Click to enlarge for a nicer look.

1. In a deep pot, saute the onions and garlic until soft. Add the sliced leeks, stir, then pour in the filtered water.2. Bring to a boil, then add the stock powder. Stir to incorporate, the bring down the heat to low, simmering for 5 minuttes. Cool for 10 minutes.3. Using a blender, make the soup in batches: Put a few cooked potatoes in, then some of the leeks, and stock, and blend to a creamy consistency. I like my soup to have a thicker texture, so I make sure to not to put too much liquid into the blender. I ‘d say that I fill it to about half full. Enough to blend, but not too much so it’s too thin.4. Keep transfering the blended soup into a pot. When you are finished blending, stir in most of the chopped parsley, and season with salt and pepper. Garnish with the rest of the parsley, and a nice dollop of creme fraiche.

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